Direktlänk till inlägg 12 november 2014
Ganache-Filled Chocolates
Photography by Joe Kim/TC Media
Tempering chocolate takes time, patience and a candy thermometer, but it gives beautiful results. The chocolates become smooth and shiny, and yield with a satisfying snap when you bite into them. Use the best quality chocolate you can find for these indulgent treats, and your favourite liqueur for the ganache centres. Frangelico, Kahlúa, Tia Maria and amaretto are good options.
By
Source: Canadian Living Magazine: February 2013
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